In my never ending search for new things to make in the clay oven, no recipe or region gets overlooked. A recipe for chicken adobo by Sam Sifton in The New York Times caught my attention as a possible candidate for the oven treatment. Here a vinegary marinade becomes the braising liquid for chicken legs and thighs. The recipe in the paper calls for frying the chicken at the end but I chose instead to blast the whole dish in the beehive oven. The results were excellent. Note: The NYT recipe calls for coconut milk. I checked with Tommy Ronquillo and he said “Not any adobo that I’ve ever had”. He said his Mom always uses palm vinegar, and so we went to Ranch 99 market and got palm vinegar. Totally worth it.
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